Step 1
Mix your marshmallow creme with the cool whip until smooth and creamy, use a hand mixer or counter mixer to mix the marshmallow and cool whip once it’s smooth and creamy add your vanilla and mix again.

Step2
Line the bottom of a 9 x 13 casserole baking dish with some graham crackers. Spread one-third of the marshmallow whip evenly over the graham crackers (repeat this step, cookies and marshmalow whip)

Step 3
Over medium low heat melt chips and cream until smooth, keep stirring and once the chocolate is completely melted and the 2 ingredients are well combined turn heat off. add salt and about every 5 minutes whisk the chocolate, for about 5-20 minutes

Step 4
Add it over the top and put uncovered in the freezer for about 30 minutes.

Removed from freezer covered and put in the fridge over night until the party.

So I always go gaga over amazing cakes and think I can pull them off and then about half way through realize I am in over my head! Someday I will figure out how to decorate with fondant but for now it is not in my repertoire of skills. Lucky for me I have the beautiful Miss Mallory in my arsenal of weapons:) I found this amazing Abby Cadabby cake I wanted to make for Trinity’s 4th birthday. Of course I knew I couldn’t pull it off and honestly had my doubts that anyone including Mal could but as you will see she is AMAZING!Here is the inspiration:

The real thing~

Granted the photos were taken in our garage so the lighting is a little funny but pretty close don’t ya think? Thanks Mallory she turned out perfect! Here are some of the cake artist other masterpieces:

Marshmallow fondant is easy to make and pretty fun to use. You can cover cakes and cookies with it to give them a smooth professional-looking finish or you can cut out shapes and designs to decorate your icing with. Its cheaper to make your own fondant than it is to buy it pre-made plus the pre-made stuff tastes a bit like cardboard unless you are willing to pay for a very high end product.

All you need is:

Marshmallows – they can be big marshmallows or mini ones, either one works fine.

Icing sugar – You’ll be mixing the icing sugar into the marshmallows to make a dough so I usually make sure that I have an entire bag on hand.. but I rarely use the whole bag.

Food colouring

Flavoring oil – This is optional. If you don’t add this your fondant will be sweet and flavorless which works well if your got all the flavors your want in your cake already

This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn’t have to add much flavoring oil.

I use gel colours to dye my fondant but regular food colouring will work too. You won’t be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar.

I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine).

Step One:

Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. Add a couple of drops of water and toss the marshmallows in it until they are all a bit damp. If you are going to just make one colour then put the whole bag of marshmallows in the bowl and add a couple of teaspoons of water. If you’re going to put flavoring oil in, add it now and add less water

I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later.

Step Two:

Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Tip: Grease your spoon with butter, things can get a bit sticky.

Step Three:

Add food colouring to the melted marshmallows until you get the colour you want. Remember that you’re going to be adding icing sugar which will lighten the colour so make it a bit brighter than you need.

Step Four:

Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Grease your hands with a bit of butter and turn the marshmallow out onto a table sprinkled with icing sugar. Continue to knead in icing sugar until the fondant is stiff enough to roll out.

If you add too little icing sugar the fondant will be very sticky- Just add more icing sugar

If you add too much icing sugar the fondant will be very stiff and hard to roll out – knead in a little bit of butter

Fondant with the icing sugar kneaded in.

Finished fondant!

For this batch of colours I made larger batches of lighter colours and then worked some extra gel colouring into the already made fondant to make smaller batches of darker colours. The dark purple and dark green were made from the a light pink and light green.

All you need to do is knead the gel colour in.. it takes a while to get it all mixed in which is why I only do it for smaller batches.

To store your fondant wrap them in pieces of lightly greased plastic wrap and keep them either in a big ziplock bag or a tupperware container. The fondant is essentially a sugar paste (its just marshmallows and icing sugar) so it has a shelf life of three or four months. If it feels a bit stiff and hard to use after being stored for a long time you can soften it up by kneading a bit of butter in or putting in the microwave one-two seconds at a time.

Now its ready to roll out and use to decorate your cakes and cookies!

Marshmallow Fondant

Ingredients:

½ of a 400g bag of mini marshmallows

2½ cups icing sugar

1 tablespoon water

Vegetable shortening

Food colouring (optional)

Method:

1. Place the marshmallows in a large, microwave-safe mixing bowl. Next, toss the marshmallows with the tablespoon of water to make them damp. Microwave for 30 seconds at a time until they are puffy and mostly melted. Measure out the icing sugar and place in a separate bowl (this makes it easier to add it in as you go).

2. Grease a spoon or spatula with some vegetable shortening and stir marshmallows until smooth. If you are making coloured fondant, then stir in some food colouring at this point. The gel or powdered food colouring works better than the liquid. If you are using liquid food colouring you may need to add a bit of extra icing sugar.

3. Stir about a ¼ cup of the icing sugar into the melted marshmallows. A lot will stick to the spoon but don’t worry about it, or try to scrape it off. Keep adding icing sugar into the bowl, and using the spoon or spatula to stir and stretch the marshmallow and incorporate the sugar.

4. When half of the sugar has been added to the bowl and worked into the marshmallow, use the shortening to generously grease your hands and begin to gently knead the remaining sugar into the fondant. At first it will feel very soft and puffy, but as you work in the rest of the sugar the fondant will become more firm and dough-like. Keep kneading until all of the sugar has been incorporated.

5. Take the fondant out of the bowl and place it on a clean counter. Knead a teaspoon or two of shortening into it to get rid of the powdered sugar from the outside and to keep it from drying out. If your fondant is still very sticky at this point, put it back in the bowl and add icing sugar, a tablespoon at a time, until it’s easier to handle.

6.Cover the fondant with a piece of plastic wrap and stick in a Ziplock bag. Allow to rest for about an hour to cool to room temperature.

7. When you are ready to decorate, grease your work surface well with shortening. Knead your fondant to get it workable, and then roll out to your desired thickness (I’d recommend 2 mm to ¾ cm). If the fondant is a few days old then you can get it workable again by putting it in the microwave for 2 seconds at a time. Even stubborn fondant will give in after a little bit of heat and being kneaded on a greased surface.

8. You can use the fondant to cover iced cakes, cupcakes or cookies. Use round cookie cutters of different sizes for cute and easy polka dots or cut the fondant into even strips to layer for a striped effect. Shapes like hearts and flowers look great on icing or on top of a base layer of fondant. Leftovers can be stored for up to three months wrapped in plastic in Ziplock bags at room temperature in a cool spot away from direct sunlight.